Air Fryer Cheeseburger Soup
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When it gets cold out, I make this Air Fryer Cheeseburger Soup, and it’s gone in minutes. The beef browns up nicely, potatoes get tender, and all that melted cheddar makes it so creamy. Sour cream on top cuts right through it. The air fryer does everything in one pot. Total comfort food that tastes just like a good cheeseburger.
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I make this for weeknight dinners, game days, and potlucks throughout fall and winter when I need something hearty and filling. It’s family-friendly, kid-approved, and super easy to pull together. It stays fresh in the fridge for about 3 days or freezes for up to 2 months, though I add fresh sour cream after reheating.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Cheeseburger Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have this creamy soup ready in about 45 minutes, and the air fryer does most of the work while you prep the other ingredients.
Brown the Ground Beef
Place the ground beef in an oven-safe pot or Dutch oven that fits in your air fryer basket. You can also use ground turkey, lean ground beef, ground chicken, or ground pork, depending on your preference.
Set your air fryer to 400°F and cook the beef for 15 minutes, stirring it every 5 minutes or so to break up the chunks and ensure even browning. I like using this meat chopper to make breaking up the beef easier and faster.
The beef should be completely cooked through with no pink remaining. If you want extra richness, you can drain off some of the fat and save the bacon fat to sauté the vegetables in the next step.
Sauté the Vegetables
Add the butter, chopped onion, shredded carrots, dried parsley, dried basil, and diced celery directly to the cooked ground beef. A good set of stainless steel measuring spoons makes it easy to get accurate measurements on your dried herbs.
You can use olive oil instead of butter if you prefer, and add minced garlic, garlic powder, diced bell peppers, or red pepper flakes for extra flavor. Cook everything in the air fryer for another 10 minutes so the vegetables soften and the butter melts into the beef.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
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Add Broth and Potatoes
Pour in the chicken broth and add the diced potatoes. This mandoline slicer makes quick work of cutting the potatoes into uniform pieces so they cook evenly.
You can use beef broth or vegetable broth instead of chicken broth for different flavors, and russet potatoes work especially well because they break down slightly and help thicken the soup.
Cover the pot with a lid or aluminum foil and cook for 15 minutes at 400°F. until the potatoes are tender. I always use oven mitts when handling the hot pot while checking on the potatoes.
Make the Roux
While the potatoes cook, whisk the flour and milk in a separate bowl until smooth with no lumps. A balloon whisk works well for breaking up flour clumps.
Finish the Soup
Add the flour mixture, shredded sharp cheddar cheese, and additional milk to the soup pot along with salt and pepper to taste, stirring occasionally with a wooden spoon. Cook for 5 more minutes so the cheese melts completely and the soup thickens from the flour.
Remove the pot from the air fryer and stir in the sour cream until fully incorporated, making the soup smooth and creamy. Serve the soup warm with your favorite cheeseburger toppings if you want. Enjoy!
If you’re taking the soup to a potluck or party, an insulated soup carrier keeps it hot for hours during transport.
Ingredients
- 1 pound ground beef
- ¾ cup onion chopped
- ¾ cup carrots shredded
- ¾ cup celery diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup all-purpose flour
- 2 cups cheddar cheese shredded
- 1 ½ cups milk
- Salt and pepper to taste
- ¼ cup sour cream
Instructions
- Place the ground beef in a pot that fits in your air fryer basket – cook at 400ºF (200°C) for 15 minutes, or until it browns – you have to stir a few times in between.1 pound ground beef
- Add the butter, onion, shredded carrots, parsley, basil, and celery. Cook for another 10 minutes.¾ cup onion, ¾ cup carrots, ¾ cup celery, 1 teaspoon dried basil, 1 teaspoon dried parsley, 4 tablespoons butter
- Add the broth and potatoes. Cover and cook for 15 minutes, or until the potatoes are tender.3 cups chicken broth, 4 cups peeled and diced potatoes
- Mix the flour and milk until dissolved.¼ cup all-purpose flour, 1 ½ cups milk
- Add the roux, cheese, milk, salt, and pepper to the soup and cook for 5 more minutes.2 cups cheddar cheese, Salt and pepper
- Remove from heat and blend in the sour cream until smooth.¼ cup sour cream
- Serve warm and enjoy!
Notes
- Use an oven-safe pot: Make sure your pot fits comfortably in your air fryer basket, leaving enough clearance for air to circulate around it; otherwise, the soup won’t cook evenly.
- Stir the beef frequently: Breaking up the ground beef every 5 minutes during the first cooking stage prevents large clumps and helps it brown evenly throughout.
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that can make the soup grainy, so shredding a block of cheddar yourself yields a smoother, creamier result.
- Add sour cream off the heat: Stirring in the sour cream after you remove the pot from the air fryer prevents it from curdling or separating due to the high heat.
- Adjust thickness to your preference: If the soup is too thick after adding the flour mixture, stir in a splash more milk or broth until it reaches the consistency you like.
- Flash freeze for easier storage: Pour cooled soup into a muffin tin and freeze until solid, then pop out the portions and store them in a freezer bag so you can grab individual servings without thawing the entire batch.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Includes ad-free recipes like:
How to Store Leftovers
Let the soup cool to room temperature before transferring it to airtight containers. It’ll stay fresh in the fridge for 3 days. Store it in glass meal-prep containers with tight-fitting lids to prevent odors from seeping in.
Reheat individual portions in the microwave for 2 minutes, stirring halfway through, or warm them gently on the stovetop over medium-low heat. For freezer storage, let the soup cool completely, then portion it into freezer-safe containers, leaving about an inch of headspace at the top for expansion. It’ll keep for up to 2 months.
Thaw overnight in the fridge before reheating, and stir in a fresh dollop of sour cream after warming, since dairy can separate slightly during freezing. The soup might look a bit thinner after thawing, but it’ll come back together as it heats.
What to Serve With Air Fryer Cheeseburger Soup
Serve this with crusty bread or buttery crackers for dipping. A simple side salad with ranch dressing keeps things light and adds fresh crunch that balances the rich soup beautifully.
You can also top each bowl with classic cheeseburger fixings like crispy bacon bits, diced tomatoes, sliced pickles, or extra shredded cheese. Garlic bread or toasted buns complete the cheeseburger experience, making it feel like you’re eating an actual burger in soup form rather than just another bowl of comfort food.
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